Garden party in autumn - The big grill-out
How about an invitation to the big grill-out party? The Kochfabrik from Hamburg has a few tips for you.
You don't really want to admit it, but the evenings are slowly getting shorter – summer is coming to an end soon. A good reason to invite all your friends to a big barbecue party in the garden once more and to fully enjoy the last warm sun rays and mild summer nights. You don't need much for an enjoyable evening; quality and perfectly matched taste experiences are important. Instead of huge piles of meat, crisp garden vegetables and fresh mushrooms go on the grill.
Starring: hummus, pesto, golden roasted baby carrots, and a Portobello burger with burrata. Well, there have to be supporting actors too: how about one or two medium-grilled slices of Patrick's spiced rib-eye steak for the conscious meat enjoyment? Fresh bread with homemade salted nut butter goes perfectly with it. Just like pesto, hummus, and salad dressing, it can be prepared in advance and has a seriously high addiction factor.
Recipes each for 4 people:
Portobello burger with hummus, oxheart tomato & wild herb salad
>> you can easily prepare the dressing the day before
8 Portobello mushrooms
4 oxheart tomatoes (cut into finger-thick slices)
200g wild herb salad
4 burrata balls
½ clove garlic
80 ml olive oil
2 tbsp sesame oil
50 ml ponzu
2 tbsp agave syrup
2 tbsp hearty brother from KOCHfabrik's mustard family
KOCHfabrik's coastal salt
KOCHfabriks paradise pepper
Hummus
>> you can also make this the day before
1 can chickpeas
1 clove of garlic
100g tahini
Juice and zest of 2 organic limes
Ground cumin
½ tsp KOCHfabrik's coastal salt
Preparation:
For the hummus, put all ingredients with 80 ml of ice-cold water into the blender and puree until smooth.
For the salad dressing, finely chop the garlic and blend it with olive oil, sesame oil, ponzu, agave syrup, and mustard. Mix the salad with the dressing.
Brush the Portobello mushrooms and tomato slices with a little olive oil and grill them until golden brown. Then top four mushrooms with hummus, a tomato slice, the salad, and the burrata, and finally place another mushroom on top as a lid.
Garden carrots with tarragon-parsley pesto and fresh goat cheese
3 bunches colorful garden carrots
½ clove garlic
2 tbsp honey
50 ml olive oil
KOCHfabrik's coastal salt
KOCHfabriks paradise pepper
Roasted black and white sesame seeds
Goat cream cheese
Tarragon-parsley pesto
>> allows relaxed preparation, gladly days before grilling
80 g broken cheese from Hof Backensholz
1 bunch fresh tarragon
1 bunch fresh flat-leaf parsley
1 clove of garlic
80 g roasted cashew nuts
Lemon zest
200ml olive oil
KOCHfabrik's coastal salt
KOCHfabriks paradise pepper
Preparation:
For the pesto, process all ingredients in a mortar or blender into a coarse paste.
Mix oil, garlic, and honey. Brush the carrots with the mixture and grill them golden brown over direct heat. Salt & pepper, pour the remaining marinade over, sprinkle the goat cheese and sesame seeds on top, and serve with the pesto.
Patrick's stuffed rib-eye steak with herb gremolata
2x 300g rib-eye steak from Patrick's Highland cattle
Fresh rosemary
KOCHfabrik's coastal salt
KOCHfabriks paradise pepper
Herb gremolata
>> It's best to prepare the gremolata fresh
1 bunch fresh flat-leaf parsley
1 clove of garlic
Zest of an organic lemon
½ deseeded chili pepper
KOCHfabrik's coastal salt
Preparation:
Remove the fat cap from the steak and chop it together with the rosemary.
Lard the meat with the herb fat. This makes it really juicy! Then place the steaks on the hot grill. First grill both sides for about 2 minutes each over direct heat on the open grill, then grill for another 2-4 minutes with the lid closed. Remove from the grill and let rest for 2 minutes. For the gremolata, finely chop all ingredients, mix, and put on the meat.
Nut butter
>> Make as much of it as you can, you can never have enough.
600g butter
KOCHfabrik's coastal salt
Preparation:
Let the butter brown slowly in portions (e.g. 200g) in a large pan. A real test of patience, but worth it! Sprinkle a pinch of salt, transfer, and let cool. Whip the solidified butter vigorously again (in a stand mixer or with a hand mixer) and fill into small molds. Chill until serving.
Recipe photos: Björn Weinbrandt, Buri&Giselle, Die Kochfabrik
About the Kochfabrik
Jennifer Driesen from Die Kochfabrik, photo Bianca Becker
You have to celebrate the parties as they come. Marketing expert Jennifer Driesen agrees. She heads corporate communications for the sustainable premium caterer Die KOCHfabrik, around entrepreneur Patrick Diehr, and is always looking for exciting new culinary experiences and surprising event concepts. Whether it's a wedding, conference, or gala, Die KOCHfabrik finds the perfect setting with impressive cuisine.
If you want to learn more about Die Kochfabrik, you can find the enjoyment and event experts here - have fun:
Homepage: www.koch-fabrik.com
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Facebook: www.facebook.com/DieKOCHfabrik
Linkedin: www.linkedin.com/company/die-kochfabrik